Coconutbowl with Tempranillo wine vinegar

:: Ingredients for a bowl ::

10 cl ECO traditional vinegar
100 g small diced pumpkin
60 g pomegranate seeds ready to eat
½ avocado
40 g champignons
Radish sprouts
2 cl extra virgin olive oil, salt and pepper

:: Preparation ::

Rinse the champignons and cut off the bottom of the stalks. In a bowl, mix together the vinegar (about 10 tablespoons), oil (about 2 tablespoons) and a little pepper. Thinly slice the champignons and marinate in the mixture for about 30 minutes. Then stir-fry the champignons in a pan.

Once the pumpkin is cut into small dice, place in an ovenproof container and then add a little oil. Roast in an oven preheated to 170°C for about 15 minutes. The size of the dice will also influence the roasting time. Keep checking until it is al dente.

To cook the quinoa, bring 3 parts of water to the boil. Add salt to taste and 1 part of quinoa. Leave to cook for 10 minutes and then leave to stand for 5 more minutes. Then drain and it is ready to serve.

To begin with, place the quinoa at the bottom of the bowl. Then add the diced pumpkin, the champignons, the avocado, the pomegranate and the sprouts. Finally, drizzle with olive oil and vinegar to taste. If you have time, you can also make a vinegar reduction to round off the dish.

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Samuel BoucherCoconutbowl with Tempranillo wine vinegar